How to cook beans?

Beans are a tasty and healthy product. Its energy value is in no way inferior to meat. But cooking vegetables takes a lot of time.And not everyone orients in the whole variety of beans, each of which requires an "individual approach." Therefore, it is desirable to know how to properly prepare this product.

Soaking not only helps to cook the beans faster, but also provides an opportunity to retrain the carbohydrates in it. This facilitates their absorption, and also eliminates any problems with the stomach. Therefore, those who do not eat beans simply because they feel heaviness in the stomach after it, should try to cook it again, but already properly soaked and boiled out.

Soak beans in different ways. This process can last for several hours or the whole night. It all depends on the time available to the cook, as well as on the characteristics of the dish itself. If you want to please home with a hearty breakfast of beans, then you need to soak it overnight. Waking up in the morning, you can begin to prepare the conceived culinary masterpiece.

When soaking it is necessary to observe the ratio of proportions: one portion of beans for two portions of water. First, the beans are washed with warm water, and then proceed to the process. In advance you need to prepare a roomy container, because the product will increase significantly in volume. It is best to soak the beans in a large bowl or pan.

Inexperienced cooks should keep in mind that in the soaking process, water must be changed frequently. Therefore, it is better to engage in the preparation of the product during the day, and not at night, when there is no such possibility. Leaving the product in water for more than ten hours is not recommended, as it will simply ferment.

In the summer the beans are infused in the refrigerator. It is undesirable to add components that speed up the process of purification, since they remove beneficial substances. Swollen beans should be thoroughly rinsed under running water to accurately get rid of all harmful, and get a product that you can immediately add to any dish.

Swollen beans are placed in a saucepan and put on a small fire. Boiled water should be drained. Then the proportions of water increase three times, put the soaked beans on the stove and cook for another sixty minutes. It is necessary to make sure that the fire was small, otherwise the beans will melt.

Cooking time of leguminous beans depends on their age. Young fresh pods will be ready in seven minutes. More “adult” fibrous fruits require up to twelve minutes. In any case, the pods are thrown only into boiling water, and cooked in it with a slightly pressed fire.

Frozen beans are prepared in the same way. The only difference is that it will need to be defrosted. If a frozen option is chosen for the soup, then it must be borne in mind that in two or three minutes the soup must be removed from the fire. Otherwise, instead of excellent boiled beans get porridge.

Dry beans are cooked for about an hour and a half. This allows you to maintain the integrity of legumes, and therefore makes them an ideal ingredient for salads. Soups and pates "require" more softness, so the cooking time is a third more than an hour. Canned beans are added to any dish immediately before use. True, some prefer to wash it, removing it from the can. Especially if it's just canned beans, not beans in a sauce.

Such a product can be prepared in different ways: in a saucepan, multi-cooker, pressure cooker or in a microwave. It is simply impossible to add this ingredient to a product that is already being prepared, for example, a borscht or stew.

This product is thoroughly washed under a tap. After that, it is soaked for ten hours. Every two hours, change the water. This is done to remove unwanted toxins from the body.

The next step is boiling the beans for an hour. Here everyone can choose a suitable option for themselves. Here are the most popular ones.

1. In a pressure cooker. Ideal for those who do not have time. After all, a pressure cooker allows you to cook beans in both dry and soaked form. The latter is enough to fall asleep in a pressure cooker, add water and cook over low heat. After cooking, bean should be salted.
2. In the slow cooker. The slow cooker allows modern housewives to save significant time and effort, for example, in a 4-liter bowl you can boil 400 grams of beans. Before handling the equipment, the product should be soaked, and then poured into the slow cooker and filled with water in exact proportions. After this, the multicooker is closed with a lid and the “Soup” or “Quenching” mode is activated. After one and a half hours, the beans should be washed and added to the dish.
3. In the microwave. For the preparation of this product in a microwave oven used pre-soaked beans. The beans are poured into a glass or ceramic dish and water is added. Then put the microwave on maximum power and cook the beans for nine minutes. After that, select the average power mode and prepare another quarter of an hour. The finished product is washed and used for its intended purpose.

This variety is becoming popular and is slowly replacing white varieties. This is largely due to high energy performance. After all, black beans contain more protein than its white "brothers." It is easy to prepare, but this process requires compliance with the rules.

First, black beans are left overnight in cold water. In the morning, put the container on the stove, without draining the water. Bring to a boil, remove the foam and boil for another ten minutes over high heat. After that, the gas is reduced to a minimum and cook for another half hour.

Black beans can be cooked in a slow cooker. To do this, it is poured into the bowl of the kitchen appliance, filled with water and left overnight. In the morning they change the water, set the “Soup” mode and boil for two hours. After that, the product can be used to prepare the intended dishes.

This variety has long been a leader in many cuisines of the world, which is not accidental: it is quickly boiled soft and has high taste properties. This product has a thin shell, which after cooking does not feel the taste. That is why white beans are chosen as a side dish or a full dish.

To prepare the "white", you need to thoroughly wash it under a tap and soak for five hours in warm water. Then water is drained, a large container is taken, beans are poured into it, water is added in the ratio of one to three. When the water boils, you need to add more in the same ratio.

White beans are cooked at least 60 minutes. Ten minutes before the end of the process, add salt. Previously, salt should not be, because the beans have not had time to boil. An hour later, you must try the product.

This variety of legumes has a dense shell. It is often used to make various salads or lobio. Before cooking, the beans are soaked for ten hours in proportion to a glass of beans in three glasses of water.

The process is not fast, so it is better to leave it at night. The container with the product must be placed in the refrigerator. In the morning, you need to change the water and put the pot on the fire for half an hour to boil the beans. Ten minutes before being ready to salt the product and use as intended.

This dish has become popular due to its high taste. Ease of preparation also "speaks" in his favor. Beans for mashed potatoes cooked similarly to the "soup" options. The only difference is that the finished product is whipped in a blender until a homogeneous mass is formed.In the resulting puree add a raw egg, a little sunflower oil and whisk again.

Dish can be spiced up by adding salt and spices to taste. Such mashed potatoes are usually served with vegetables or meat dishes as a side dish. It turns out very tasty and nutritious.

This type of cooking requires a lot of time:

• first, the beans are thoroughly washed, then take the container and poured beans into it;
• add cold water at the rate of half a liter of water to one cup of beans;
• put the product on fire and bring to a boil;
• boil for 15 minutes after boiling;
• water needs to be drained and a new one added in the same proportions;
• after 15 minutes, repeat the change of water and put on fire;
• bring to a boil, reduce the gas and boil for 45 minutes;
• turn off the fire.

Boiled beans can be combined with many dishes. It can be used as a separate dish, and combined with different vegetables. Also this product goes well with sauces. Vegans and vegetarians often use it as a meat substitute. It is nutritious due to its high protein content and is beneficial to the human body. To boiled beans were soft and not boiled soft, you should familiarize yourself with some culinary secrets.

When the product boils, it is necessary to drain the hot water and replace it with cold. So beans will be much tastier. Adding sunflower oil to the pan will give the product a soft and delicate flavor. Some replace it with olive oil. In this case, the taste of the finished bean turns out to be even more interesting.

Garlic and some spices can be added to the aroma during cooking. It turns out very unusual, because the taste of the bean itself is poorly pronounced, and many do not like it because of this. Such a product is cooked in an open pan, do not stir, and salt is added to the cooked beans (you should not salt it before, this slows down the cooking process).

There are cases when the product has a bitter aftertaste. The cause may be improper cultivation as well as storage. There are also varieties of beans, which themselves possess bitterness.

To remove the bitterness from the beans, you can try the following:

• bitter beans must be soaked for 6 hours;
• water should be replaced every 2 hours;
• when cooking the liquid should be poured a little more than ever;
• if the bitterness still remains, then you must put the finished beans in the freezer (after thawing, the bitterness will disappear completely);
• You can kill the bitter taste if you add some vinegar and spices to the beans.

To save this product, put it in a refrigerator in a container with a tight lid. There it is necessary to fill the ready and chilled beans, and then tightly close. In such a container you can save it up to five days. It is desirable that the container was not plastic, but glass. It is more useful for the product and for the human body.

You can already free the beans freeze in the freezer. To do this, it must be packaged in disposable bags to make it easier to remove and use. So the product can be stored up to six months. After the beans have been taken out of the freezer, the beans should be allowed to thaw for one hour naturally.

Properly cooking beans is not so difficult. It is important to know the technology of the process itself, as well as the time required for cooking this or that variety. The result of the effort will be a product that is ready to create healthy dishes. If there is room for storage in the freezer, you can prepare a lot of beans at a time, and forget about standing at the stove for a long time.Using the finished product without wasting time on cooking is as easy as in the case of canned beans.

For more recommendations on cooking beans, see the video below.